Cookie Brittle
Like a chocolate chip cookie, but without any leavening,
this dough, mixed with desired flavorings, just presses into
the pan. After it bakes, break off the pieces. A shorter baking
time produces a chewier cookie; a longer baking time deliv-
ers a crisper cookie.
Makes about 3 dozen pieces.
1 cup (2 sticks) unsalted organic butter, softened
1 cup natural or turbinado sugar
1 tsp salt
1½ tsp vanilla extract
2 cups organic white whole wheat flour
1 cup flaked almonds, dried cherries, snipped dried apricots
or desiccated coconut
1 cup semisweet chocolate chips
1. Preheat the oven
to 350° F. Com-
bine butter, sugar,
“Research tells us
salt and vanilla,
that 14 out of any
beat until creamy.
Stir in flour gradu-
10 individuals
ally, beating until
like chocolate.”
blended. Fold in
the almonds and
~ Sandra Boynton, author of
chocolate chips,
Chocolate: The Consuming Passion
then press the
dough into a large
jelly roll pan.
Bake 20 to 25
minutes.
2. Remove the pan from the oven and let cool. Break the
baked cookie apart like peanut brittle.
3. Store in an airtight container.
Baked Lemon Spice Pears
The house will fill with the aromas of pear, vanilla and
lemon with this dish in the oven. Serve with a favorite spice
cookie.
Makes 4 servings.
4 firm pears, peeled, cored and cut in half lengthwise
¼ cup natural or turbinado sugar
1 vanilla bean
One 2- to 3-inch curling strip of fresh lemon peel
¼-inch-long cinnamon stick
1 cup water
1. Preheat the oven to 325° F. Oil the inside of a 9-inch
square baking pan and set aside.
2. Place the pears cut-side down in the baking dish. Sprinkle
with the sugar. Place the vanilla bean, lemon peel and
cinnamon stick around the pears. Pour the water over all.
Cover the pan tightly with aluminum foil.
3. Bake for 1½ hours, or until the pears are soft and fragrant.
Serve garnished with the curling strip of lemon peel from
the baking dish.
natural awakenings February 2010

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